Southwest Enchilada Bake Recipe | Taste of Home Recipes

Ingredients

  • 4 cups (16 ounces) shredded sharp cheddar cheese
  • ½ teaspoon hot pepper sauce
  • 2 cans (10 ounces each) enchilada sauce
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 2 cans (10-¾ ounces each) condensed cream of chicken soup, undiluted
  • 2 cans (15 ounces each) black-eyed peas, rinsed and drained
  • 4 garlic cloves, minced
  • + 5 more ingredients
    • 1 jalapeno pepper, seeded and chopped
    • 2 large onions, chopped
    • 3 pounds lean ground beef (90% lean)
    • 30 corn tortillas (6 inches)
    • 2 cans (10-¾ ounces each) condensed cream of mushroom soup, undiluted

1. Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through. 2. Spread 2-2/3 cups...

View full recipe at SpringPad

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